Witch's Severed Fingers

01Method

1. 1

   Heat the oven to 190°C/Fan 170°C/375°F/Gas 5.

2. 2

   Combine the flour and butter in a food processor and blitz for 20–30 seconds until the mixture resembles fine crumbs.

3. 3

   Add the cheese, cayenne and salt, then pulse briefly until the dough just comes together.

4. 4

   Turn the dough out onto a lightly floured work surface, knead quickly until smooth, then refrigerate for 20 minutes.

5. 5

   On a floured surface, roll the chilled dough into a rectangle roughly 30 cm × 13 cm × 5 mm thick and cut it into 24 even strips. Use a palette knife to transfer them to baking trays, leaving a little space between each.

6. 6

   Shape the top of each strip into a rounded fingertip. Dampen the tips with a touch of water and press a flaked almond, pointed end up, onto each one to form a nail. Stir the black treacle together with a small splash of boiling water in a bowl, then brush the mixture over each almond nail with a pastry brush. Lightly score shallow knuckle lines across each finger with a small sharp knife, then gently bend the strips to give them an uneven, gnarled appearance.

7. 7

   Bake on the top and middle oven shelves for 10–12 minutes, switching the trays halfway through, until the fingers are golden. Lift onto a wire rack and leave to cool completely.

8. 8

   The fingers can be prepared up to a month in advance and frozen in a sealed container, or made up to five days ahead and kept refrigerated. Allow them to come to room temperature for two hours before serving.